Chop and saute the onion until lightly carmelized (browned). If using whole sirloin, slice it thin across the grain. Add the meat to the onion and saute the meat until grey. Add the tomatoes and spices to pot and bring to simmer for an hour.
Now, back to the chile sauce. Remove the New Mexicos from liquid (after they have softened; about 30-40 minutes) and cut them in half, length-wise. For each half, carefully scrape off the inner pulp with a flat knife. Then scrape the pulp off the knife into a blender. Add the remaining liquid, garlic cloves and chipotles, and blend into a beautiful sauce. For your own sake, put the cover on, and resist the temptation to smell this up close, or you will go "oww!"
In spite of having written these wise words, and having read them dozens of times, I still can't stop myself from taking a whiff. It always hurts, but I always do it. It this the essence of my being? My Chiliness?
Add the sauce to the pot, and simmer another 1-2 hours until the meat is tender.
Blister poblanos in a broiler (burn skin till black, both sides), and then put in a plastic bag for a few minutes. Dig this aroma! Remove skins and chop. Add to pot for last 20 minutes.
Serve with ice-cold milk - the weak-hearted will immediately look around for relief!
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